Two boneless skinless chicken thighs, flattened. Add a thin slice of
fresh mozz and fold the flattened chicken over the cheese. Dredge the
chicken in an egg wash and then in finely crushed bread crumbs. Let set
for at least 10 minutes. Quickly brown the chicken, in a little olive
oil and butter, about 4 minutes on each side. Drain and place in a
baking dish. Top with tomato sauce, cooked and seasoned with minced
garlic, oregano, thyme and S&P. Or whatever you prefer. Sprinkle with
some shredded Parm. Bake at 350F for about 15 minutes until bubbly.

I served this over angel hair pasta with creamed spinach.

Forgive me if I mentioned this in some other non-food thread drift.

Jill